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Catalan Saute of Chicken with Sausage, Capers & Herbs

  • 50 m
  • 1 h 25 m
Perla Meyers
“Whole chicken legs, turkey sausage, tomatoes and fresh herbs are a delicious combination in this Catalan-inspired skillet supper.”

Ingredients

    • 1½ pounds whole chicken legs, thigh and drumstick separated
    • ¾ teaspoon kosher salt, divided
    • ¼ teaspoon freshly ground pepper, plus more to taste
    • 2 teaspoons peanut or canola oil, divided
    • 8 ounces sweet Italian turkey sausage links
    • 2 teaspoons butter
    • 2 large tomatoes, diced
    • 2 large cloves garlic, crushed and peeled
    • 1 large shallot, minced
    • ½ cup white wine
    • 1 sprig fresh rosemary
    • 1 sprig fresh thyme
    • ½ cup reduced-sodium chicken broth
    • 1½ teaspoons cornstarch
    • 2 tablespoons capers, rinsed
    • 1 teaspoon freshly grated lemon zest
    • 2 tablespoons finely chopped flat-leaf parsley, for garnish

Directions

  • 1 Remove skin from chicken and trim any excess fat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  • 2 Heat 1 teaspoon oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all sides, about 7 minutes. Transfer to a clean cutting board; let cool slightly, then slice crosswise into ½-inch-thick rounds.
  • 3 Add the remaining 1 teaspoon oil and butter to the pan and increase heat to medium-high. Add the chicken and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a plate.
  • 4 Add tomatoes, garlic, shallot, the remaining ¼ teaspoon salt and pepper to the pan and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 9 minutes. Add wine, rosemary and thyme and continue cooking, stirring occasionally, for 2 to 3 minutes. Return the chicken and sausage to the pan, turning to coat with sauce. Cover and simmer until the chicken and sausage are cooked through, 15 to 20 minutes.
  • 5 Stir broth and cornstarch together in a small bowl until smooth. Transfer the chicken and sausage to a serving dish with a slotted spoon. Discard the rosemary and thyme sprigs. Stir the cornstarch mixture, capers and lemon zest into the pan; bring to a simmer and cook until the pan juices are thickened, 1 to 2 minutes. Serve the chicken with the sauce and garnish with parsley, if desired.
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